Marvaleen's Dill Pickles

Preparation

Yield:

8 qts whole or 10 qts sliced

Ingredients

Water
Canning salt
Vinegar (dark)
Cucumbers (small)
Dill
Garlic
Sugar

13 1/2 cups
1 cup
6 1/4 cups
A bunch
Cover bottom of jar
3 cloves per jar
1 tbsp

Instructions

1. Boil water, salt, and vinegar for 15 minutes.
2. Pack cucumbers in jars with dill, garlic, and sugar to each quart jar.
3. Pour boiling hot brine over the cucumbers to within a 1/2" of the top and seal.
4. Place jars in boiling water that comes over the tops of the closed jars.
5. Let stand until cold.

Special Note

These are crisp. They do not ferment. They stay clear.